Description
This delicious lobster pizza combines tender, succulent cooked lobster pieces with sautéed garlic spinach, melted mozzarella cheese, and a buttery pizza crust, baked to golden perfection on a hot pizza stone. It’s an elegant yet easy homemade pizza perfect for a special dinner or entertaining guests.
Ingredients
Scale
Pizza Base
- 1 pizza dough (16 ounces)
- 2 tablespoons cornmeal
Toppings
- 10 ounces (about 1.5 cups) cooked lobster pieces
- 3 tablespoons unsalted butter
- 2-3 garlic cloves, minced
- Large handful of baby spinach
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley for topping
Instructions
- Preheat Oven and Prepare Pizza Stone: Place a pizza stone in the oven and preheat the oven to 475°F (245°C). This ensures a hot surface for baking the pizza for a crispy crust.
- Shape the Dough: On a floured surface, stretch or roll out the pizza dough into a large circle. Use extra flour if it becomes sticky. You can hand toss or use a rolling pin to get an even circle.
- Prepare Pizza Peel: Sprinkle cornmeal onto a pizza peel to prevent sticking. Place the shaped dough carefully on the cornmeal-covered peel and shake gently to ensure it can slide off easily.
- Sauté Spinach and Garlic: Heat a skillet over medium heat and melt the butter. Add minced garlic and cook for 30-60 seconds until fragrant. Add the baby spinach and sauté for 2-3 minutes until wilted but still vibrant green. Remove from heat.
- Assemble Pizza: Spread the sautéed spinach and garlic butter evenly over the rolled-out dough on the pizza peel. Next, evenly layer the shredded mozzarella cheese over the spinach, then distribute the cooked lobster pieces atop the cheese layer.
- Bake Pizza: Carefully slide the assembled pizza from the peel onto the preheated pizza stone in the oven. Bake for 10-13 minutes until the crust is golden brown and cheese is melted and bubbly.
- Garnish and Serve: Remove the pizza from the oven and let it sit for 1-2 minutes before slicing. Sprinkle fresh parsley over the top for a fresh finish. Slice and enjoy!
Notes
- Using a pizza stone helps achieve a crispier crust by evenly distributing heat.
- If you don’t have a pizza peel, use the back of a baking sheet dusted with cornmeal to transfer the pizza.
- Be careful not to overcook the spinach; it should remain bright green and tender.
- Fresh parsley adds a fresh herbal note but can be omitted if unavailable.
- Leftover cooked lobster works perfectly and saves prep time.
